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Protein Grain Bowl


  • 2 cups chopped iceberg lettuce
  • 3/4 cup cooked farro
  • 1 zucchini, cut in half-moons
  • 1/2 lb mushrooms, trimmed and quartered
  • 1 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 1/2 lb asparagus, ends trimmed & washed
  • parsley to garnish

Salad Dressing:

  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 tsp dijon mustard
  • salt & pepper to taste


Boil 2 cups water, 1 cup farro and salt in a medium saucepan. Cook until farro is tender and liquid evaporates, about 20 – 30 minutes.

Place asparagus in a medium bowl. Drizzle with olive oil and salt & pepper to taste. Toss ingredients until asparagus is evenly coated with seasonings. Place asparagus on baking dish and broil for 5-7 minutes.

Add 1 tbsp olive oil in a skillet or pan. Add the mushrooms and sprinkle with salt & pepper. Sauté for about 3 minutes. Then add zucchini and sauté for another 3-5 minutes. Allow the veggies to brown, but not burn!

Prepare the salad dressing by mixing white vinegar, olive oil, dijon mustard and salt & pepper in a small bowl.

Heat pan to medium heat. Add olive oil. Crack egg into pan and cook for 3 mins. Remove from pan.

Now build your bowl! Add 1 cup chopped lettuce to each bowl, followed by the farro, sautéed mushrooms & zucchini, broiled asparagus and fried egg! Garnish with parsley and ENJOY!